Chitol maccher petir kaliya

Chital petir kalia

Its a spicy gravy with the belly part of the clown knife fish rich in fat and less small bones.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Author indrani


  • 4 to 5 fish belly pieces
  • 1 tsp turmeric
  • 1 tsp salt
  • 4 to 5 red chilies
  • 2 onions
  • 1 tbsp. grated ginger
  • 3 to 4 garlic
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • whole spices
  • 1 cinnamon stick
  • 3 to 4 cloves
  • 4 to 5 small cardamom
  • 2 bay leaves
  • 1 tsp black pepper
  • 1/2 cup mustard oil for frying
  • 3 to 4 green chilies


  1. Marinate the fish pieces with turmeric and salt
    Chitol maccher petir kaliya
  2. Heat the mustard oil till smoking point and lower the heat
  3. grind onion, ginger and garlic into a fine paste.
  4. Boil the red chilies in water till they are tender.
  5. Grind the chilies into a fine paste.
    Chitol maccher petir kaliya
  6. Deep fry the fish pieces till they are firm on both sides.
    Chitol maccher petir kaliya
  7. Take out the fish pieces.
  8. Crush the whole spices roughly and add in the oil with the bay leaves
  9. Add the onion paste and stir.
    Chitol maccher petir kaliya
  10. Add the red chilies paste and stir.
  11. Add cumin and coriander powder and sauté.
  12. When the spices are nicely fried switch of the heat.
  13. The pass this spice mix through a fine sieve.
  14. extract the pulp.
  15. In a separate pan add this fine spice paste and water. adjust salt and sugar and allow to boil.
  16. Add the fish pieces one by one.
  17. Cover cook for 5 minutes. Add spilt green chilies.
  18. Serve hot with steamed rice.